Somehow they work their way into just about every meal of my day lately. Eggs, pasta, an avocado toast topper, smooshed inside a grilled cheese sandwich, you name it.

But my absolute favorite way is mounded atop a soft and creamy ball of burrata cheese, with ribbons of fresh basil. The seasoned olive oil drizzling down the side and into each swipe of the knife…. sweeping up a sweet, blistered tomato for the perfect bite, just as in the video above.

Surely it’s not really a recipe, but it was too delicious not to share with you! I included a few tips about serving as well, so the next time you’re in need of a quick appetizer, you can pull that jar of savory tomatoes from your refrigerator, and this idea from your food inspiration memory bank. I feel like we’re doing more inspirational cooking anyways, instead of always from a book. And I love that. It gives you a chance to be creative and put your own twist on things.

note: If you can’t find burrata cheese, buffalo mozzarella would also work, but I would cut it into slices, then spoon the tomatoes over the top, as it isn’t as spreadable typically. Go forth and enjoy, xo.

If you make this burrata recipe, tag me on Instagram, @heartbeetkitchen, or with hashtag #heartbeetkitchen!

Oven roasted tomatoes and fresh mozzarella with a really good balsamic and a touch of olive oil is one of the most amazing things to eat! I roast my halved tomatoes (not cherry) for about 12 hours at 225. YUM!!!